Creamy Avocado Pasta

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So, I have a foodie confession, for a long time, well 25 years, I didn’t eat an avocado. Then a couple of months ago I scooped some guac on a crisp and put it my mouth whilst cooking dinner, somehow I hadn’t noticed the green lumps going into my mouth. I was actually heading for sour cream. As I munched away I thought “mmm this is good, but it’s not sour cream”, looking down I thought *gasp* “I’ve eaten guac”. As no one was looking I tentatively braved another mouthful and liked it again. “hmmm”, I thought, “I thought it would be horrible.”

And that was that, since then I have been OBSESSED with avocados, except I’m a bit of a novice and just end up cutting them into salads. To expand my new found avocado repertoire I went searching and adapted this recipe from Oh She Glows for a speedy dinner. It’s also a great carb feast for those of you who run like me and full of healthy fats.

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It’s thick, creamy, full of flavour, filling but summery at the same time. A perfect transitional summer-autumn supper! I feel like a fashion blogger after that sentence.

Creamy Avocado Pasta for Two

Total Time: 30 minutes

Number of servings: 2

See Detailed Nutrition Info on

Ingredients

  • 150g wholemeal pasta
  • 1 medium sized ripe Avocado, prepared in the normal way.
  • 1/2 lime, juiced + zest to garnish
  • 2-3 garlic cloves,
  • 1/2 tsp salt,
  • handful of fresh basil
  • 2 tbsp extra virgin olive oil
  • Freshly ground black pepper
  • Apparatus

  • A mini chopper or food processor

Method

  1. Put your pasta on to cook as per the packet instructions.
  2. Whilst it cooks, get started with the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor (I used my mini chop). Process until smooth. Now add the pitted avocado, basil, and salt. Blitz again until smooth and dreamy.
  3. When pasta is cooked, reserve some pasta water, drain and return to the pan (not on the heat). Pour over the sauce, adding a little pasta water (depends how runny/thick you want your sauce) and stir until fully combined. Plate it up and garnish with lemon zest and black pepper.

This isn’t a keeper, because avocados go funny after a while, so just make enough to eat at once!

Now give us your avocado recipes!

Felicity made this recipe for her dinner, look at how fab it came out. I love her addition of pine nuts!

Avopasta

6 comments

  1. Kat says:

    I didn’t eat avocados for years either as I was given some when I was little and didn’t like it at the time. I can’t remember when I started eating them again, but I love them now! This is such a yummy recipe, I definitely want to try it!

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